Looking for a classic dinner made using Pillsbury™ refrigerated pie crusts? Then check out this baked chicken souvlaki pot pie that’s ready in an hour.
Chicken Souvlaki Pot Pie
- Prep Time 25 min
- Total 60 min
- Ingredients 12
- Servings 6
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 1/4 lb boneless skinless chicken breasts, cut into bite-size strips
- 1 medium red onion, chopped (about 1 1/4 cups)
- 2 small zucchini, cut in half lengthwise, then cut crosswise into slices (about 2 1/3 cups)
- 2 cloves garlic, finely chopped
- 2 teaspoons chili powder
- 1 1/2 teaspoons dried oregano leaves
- 1/2 teaspoon salt
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup plain yogurt
- 2 tablespoons all-purpose flour
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Instructions
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Step1Heat oven to 400°F. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook about 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet.
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Step2Heat remaining 1 tablespoon oil in skillet. Add onion and zucchini; cook and stir about 6 minutes or until zucchini is crisp-tender. Return chicken to skillet (discard chicken juices). Stir in garlic, chili powder, oregano and salt. Cook and stir 2 minutes. Stir in tomatoes; cook until thoroughly heated. Remove from heat.
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Step3In small bowl, beat yogurt and flour with wire whisk until blended; stir into chicken mixture. Spoon into ungreased 9-inch glass pie plate.
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Step4Unroll pie crust over hot chicken mixture. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust. Place pie plate on cookie sheet with sides.
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Step5Bake 25 to 30 minutes or until crust is golden brown (sauce may bubble slightly over crust). Let stand 5 minutes before serving.
Nutrition
490
Calories
24g
Total Fat
26g
Protein
42g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Calories from Fat
- 220
- Total Fat
- 24g
- 37%
- Saturated Fat
- 8g
- 42%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 720mg
- 30%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 42g
- 14%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 26g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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